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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These pumpkin cream cheese muffins feature a tender, spiced pumpkin base, a creamy cream cheese filling, and a buttery streusel topping. They come together in under an hour and are perfect for fall baking.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1/4 cup milk
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 cup light brown sugar, packed (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • 1/4 cup unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth. Add the egg yolk and vanilla extract, and beat until well combined. Set aside.
  3. Make the streusel topping: In a small bowl, whisk together 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour mixture until it forms coarse crumbs. Set aside in the fridge.
  4. Whisk the dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  5. Mix the wet ingredients: In another medium bowl, whisk together 1 cup granulated sugar and 1/2 cup brown sugar. Add 1/2 cup vegetable oil and whisk until combined. Add the 2 eggs, one at a time, whisking well after each. Stir in 1 cup pumpkin puree and 1/4 cup milk.
  6. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Mix just until no streaks of flour remain.
  7. Fill the muffin cups: Use a cookie scoop or two spoons to divide the batter evenly among the 12 muffin cups. Each cup should be about 2/3 full.
  8. Add the cream cheese filling: Drop a generous tablespoon of the cream cheese mixture into the center of each muffin. Do not push it down.
  9. Top with streusel: Sprinkle the streusel generously over each muffin. Press it down very lightly so it sticks to the batter.
  10. Bake for 20-25 minutes. The muffins are done when a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs.
  11. Cool in the pan for 5 minutes. Then transfer the muffins to a cooling rack to cool completely.

Notes

Room temperature ingredients are important for smooth blending. Do not overmix the batter. Chill the streusel while making the batter for best texture. Use a cookie scoop for even muffins. Watch the bake time carefully; start checking at 18 minutes if your oven runs hot.

Nutrition

Keywords: pumpkin cream cheese muffins, fall recipe, pumpkin muffins, cream cheese filling, streusel topping, easy baking

Find it online: https://siennaspoon.com/perfect-pumpkin-cream-cheese-muffins-easy-fall-recipe/